Friday, March 28, 2014

Caramelized Onions

If I try to list everything caramelized onions go well with, this post will never end. Grilled cheese, pizza, lentils, grains, beans, steak, kale, chard, broccoli rabe. But caramelized onions with fish is not a combination I thought of until I went to Spain. It was a revelation. Here is some slow cooked tuna with Spanish parsley sauce (parsley, lemon zest and juice, garlic, walnuts, and olive oil) and caramelized onions on toast.

9 comments:

Deb
said...

Hi it's off topic but i just wanted to say i made your recipe for avocado cream sauce and it turned out perfectly. I served it over pasta. Your instructions were so clear and precise. I have bookmarked your page and look forward to trying more of your recipes!

that's true about olive oil, but "high heat" is not what your knob is set to, but what the actual temperature of the pan is. When you are cooking a huge pile of onions, it's hard for the pan to get very hot because onions are mostly water and water can't get above 212F. If you were searing a steak in a single layer at the same heat setting, the oil would be at a much higher temperature. By the time you get most of the water out of onions, you turn down the heat.

Hi I was going through your recipes and I never found any recipe for horseradish relish or beet horseradish relish if you have a recipe could you send it to me please. I have been watching you since I bought a sousvide and seen your episode I find your information very helpful.Also for the horseradish could you give me a hint if freezing it would be better than canning, or would you recommend to make the refrigerator style. Thank you Wendy